Chicken Pan with Coconut Sauce

Summary

Ingredients

• 400 g chicken breast fillet (s)
• 400 ml coconut milk
• 300 g spinach leaves, frozen
• 300 g carrot (s)
• 300 g broccoli
• 2 teaspoons vegetable stock, instant
• 1 tablespoon oil (sesame oil)
• 2 small spring onions
• some chili powder
• Pinch salt
• Pinch (s) lemon pepper
• some turmeric
• some sauce thickener, light

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Instructions

1. Cut chicken breast into small cubes or strips. Clean and wash vegetables. Cut broccoli into bite-sized pieces and cut carrots into strips. Pat spinach dry with a kitchen towel and cut spring onions into rings.
2. Heat sesame oil in a wok over medium-high heat. Add chicken and spring onions, fry for 3-4 minutes until chicken is no longer pink on the outside. Add broccoli, carrots, and spinach, stir and cook for 2-3 minutes.
3. Pour in coconut milk. Add instant vegetable stock, chili powder, salt, lemon pepper, and turmeric to taste. Stir well to combine, then add sauce thickener to desired consistency. Simmer for 8-10 minutes until chicken reaches 74°C/165°F internally and vegetables are tender-crisp.
4. Serve with rice.